Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Squash |
| \N \N | Milk |
| \N \N | Garlic |
| \N \N | Butter or cream |
| \N dash | Tabasco sauce |
| \N \N | Allspice; ground |
| \N \N | Singaporean chilli sauce |
Cook the flesh of dense-textured squashes with a little milk until soft, with a clove of garlic if you like, then mash with a potato masher or puree in a blender. The puree can be further enriched with a knob of butter or cream, or instantly enlivened with a dash of Tabasco, ground allspice, or Singaporean chilli sauce. For a spiced puree, add a little mild spice paste by the teaspoon with cream to taste.
Posted to EAT-L Digest 29 Aug 96 Date: Fri, 30 Aug 1996 16:52:27 EDT From: erika metzieder <100627.3022@...>